Watermelon Creme Supreme - Just Fruit Recipes

Go to: Just Fruit Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Watermelon Creme Supreme

8 oz Lemon low fat yogurt
3/4 c Skim milk
1 pk French vanilla instant pudding mix (3.4 oz size)
8 oz Nonfat Cool-Whip, thawed
1 pk Frozen reduced-fat pound cake, thawed (10.75 oz)
5 c Cubed watermelon (about 1" cubes, seeds removed)

Beat yogurt, milk and pudding mix in bowl until thick. Reserve 1 cup whipped topping. Fold remaining whipped topping into pudding mixture. Cut cake into 1/2-inch-thick slices. Spread half of pudding mixture in bottom of glass bowl. Top with half of cake slices; arrange half of the watermelon cubes over cake. Repeat layers of pudding mixture, cake and watermelon. Top with reserved whipped topping. Refrigerate, covered, at least 2 hours before serving.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.